Pack spring onions in olive oil and you've got a crostini topper, a pasta sauce, and some serious drizzling material

Fresh fruits and vegetables are the joys of spring and summer, but they don't last forever. Unless, that is, you know the tricks to keeping them around. And you can learn those tricks here, in Preserved.

(Credit: Matt Duckor)

Not limited to their namesake season, spring onions are in abundance well into the later days of summer. And while there's no shortage of ways to use the sweet, tiny bulbs and potent greens in your kitchen, this might be your new favorite.

By packing them in hot oil, their texture is softened and oniony-bite slightly tamed, and, when tossed with a bit of lemon juice and coarse sea salt, turns them into the perfect topping for crostini. But don't stop there! Add to cold pasta or grain salads, serve with poached eggs and black pepper, or chop with herbs for an even better salsa verde.

And it only gets better, because who doesn't love a two-for-one? When you're done eating all those onions, you're left with a fragrant, infused oil that begs to be drizzled over grilled fish, sliced tomatoes, or whatever summer treats you're serving up.